Chinese Food
Fried pork with tomato sauce
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Cooking ingredients
Cooking Steps
Step1:Cut the pork into 1 cm thick slices. Use a knife to loosen one by one. Add salt and cooking wine to marinate.
Step2:Pat dry starch one by one.
Step3:Heat the pot with oil until it's 50% hot. Put the meat slices one by one. Fry until it's light yellow and remove.
Step4:Leave a little oil in the pot and heat it up. Stir fry the shredded green onion and ginger and garlic. Add tomato sauce and stir fry. Add sugar, vinegar, salt and a little water to boil.
Step5:Stir fry the meat slices for a few times until the soup is well pasted and out of the pot.
Cooking tips:1. The best choice for meat is the outer fillet. If there is no pork hind leg meat, it can be easily cut into large pieces. It's easy to keep the shape during the frying process; the inner fillet I use is a little fragile. 2. Do not mix the starch slurry too thinly. Otherwise, it will not hang. When it is deep fried, it is easy to take off the paste. I will take the dry starch directly. 3. Oil temperature is also very important. When 50% of the oil is hot, put in the meat slices one by one. Otherwise, it is easy to stick and affect the quality of the dishes. 4. It's very important to master the heat. If you want to have a crispy skin, fry it for a while. I usually fry it twice. The first time, fry it over medium heat. The second time, fry it over high fire. The second time, it doesn't need to fry for a long time. The skin is crispy. 5. Don't mix too much juice. Just stir fry it in the pot and get it out of the pot. If you suck too much juice, it will be soft. It's not crispy. 6. Don't like tomato sauce. Just remove it. Increase the proportion of sugar and vinegar. There are skills in making delicious dishes
